Pasta Dough Recipe: Whole Wheat Pasta Dough

Another recipe of pasta dough

Cooking Time : : 10 mins.
Preparation Time : : 10 mins.

Serves 4.

Ingredients:

1/2 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
4 tablespoons olive oil or oil
1/4 teaspoon salt

Directions:

1. Combine all the ingredients in a bowl and knead into a very firm but smooth dough using very little water.
2. Rest the dough under a wet muslin cloth for 15 minutes and use as requried.

Tips:

FLAVOURED PASTA DOUGH : Flavour fresh pasta dough by adding any of the following ingredients to the above recipe :-
1 tablepsoon mixed herbs (parsley, thyme, oregano, chilli flakes)
1 tablespoon crushed peppercorns
1 tablespoon garlic paste
8 to 10 saffron strands, rubbed in 1 tablespoon of warm milk.

Tips :

For lasagne, the pasta should be rolled to suit the size of the serving dish.
For fettuccine, the pasta sheet should be rolled and cut into 6 mm. (1/4") strips.

source: tarladalal.com
picture: madonnadelpiatto.files.wordpress.com

pasta dough recipe

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Spinach Pasta Dough (pasta dough recipe)

Pasta dough recipe

Just want to share to you one of a very interesting recipe of pasta dough.

Ingredients:

1/2 lb fresh spinach - (abt 1 bunch)
1 1/2 cup semolina flour finest grind
1 1/2 cup all-purpose flour
1 tsp salt
3 x eggs
2 tbl extra-virgin olive oil

Directions:

Wash the spinach carefully in 2 or 3 changes of water.
Cut off 1 inch of the stems.
Chop the leaves and puree them in a food processor.
Put the puree in the center of a linen towel or napkin and squeeze the juice into a measuring cup.
(Use a towel or napkin that you won't mind using because spinach juice stains.
) There should be about 1/4 cup juice.
Stir 2 tablespoons of the spinach puree into the spinach juice and reserve.
Discard the remaining puree.
Combine the flours in the food processor with the salt.
With the motor running, add the eggs, olive oil and enough of the spinach mixture through the feed tube so that the dough forms a ball when pressed together.
Wrap the dough in plastic and let it rest at room temperature for at least 2 hours.
Divide the dough into 4 pieces and roll and cut 1 at a time as desired.
Keep the unrolled dough covered to prevent it from drying.
Place any cut pasta on baking sheets that have been liberally dusted with semolina.
This recipe yields 1 1/2 pounds (3 servings).
Comments: The unrolled dough should be refrigerated after it has relaxed for 2 hours.
Plan to use it within 24 hours for best results.
Cut pasta dough may be refrigerated up to 24 hours before using or it may be left to air-dry.
For longer storage, freeze the cut pasta, then wrap it tightly in plastic and return to the freezer.
It will keep 3 to 4 weeks if carefully wrapped.
Yield: 1 1/2 pounds.

So enjoy this pasta dough recipes for your pleasure ok :)

source: yum-recipes.com
picture: bleedingespresso.com
pasta dough recipe

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Fresh Pasta Dough Recipe

pasta dough recipe

This is a fresh pasta dough recipe from epicurean.com. It is so simple and easy to try.

Ingredients:
1 3/4 cups au-purpose flour, preferably Italian type 00, plus extra for dusting
2 eggs, lightly beaten
Salt

Directions:
Sift the flour and a pinch of salt into a mound on a counter. Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water, Shape the dough into a ball and let rest for 15 minutes, Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out tagliatelle, lasagne, etc.

Please visit again to check my new pasta dough recipes.

picture from garrettkern.com

pasta dough recipe

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The Best Pasta Dough Ever! (pasta dough recipe)

pasta dough recipe

This dough can be used for any type of filled pasta such as Ravioli, Tortellini, etc etc as well as fresh pasta such as pappardelle, linguine etc etc.

Combine all the ingredients together. Knead till you form a solid dough, work it well, this is a must to develop the gluten in the dough. Wrap the dough in cling film and refrigerate for at least 30min.

Cut the dough in 2, dust with flour, pass the pasta through the widest setting, working your way down to the second most thinnest setting, should be about 5 times. Use flour but not too much, just enough to lightly dust it. If the pasta gets too long just cut it, keep it manageable. The pasta should be silky smooth when done.

Note that if you're using a rolling pin get ready to put some back bone into it but it is rather doable. The pasta should be approx 1mm – 2mm, depending on what your making.

Now you can proceed to cut it in the appropriate shapes using a cutter or a knife. Stuff with your filling of choice. Then stuff and seal with egg wash. Dust lightly with flour and keep covered with a cloth because the pasta will dry out. Cook in plenty of salted boiling water. You'll know they're done when the stuffed pasta rises to the top.

If you're making tagliatelle or other pasta like linguine dust lightly with flour and leave on a tray till your sauce is ready, then cook your pasta in plenty of salted boiling water. Cooking only takes a few minutes. Alternatively hang to dry the pasta out by hanging on a dowel or broom stick.

Enjoy

Source: nibbledish.com
Picture: thecoterieblog.com

pasta dough recipe

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Another recipe of pasta dough (pasta dough recipe)

pasta dough recipe

This is another pasta dough recipe that you should try.

Ingredients

1. 300g ‘00’ pasta flour, plus extra for dusting (from large supermarkets and Italian delis)
2. 1/2 tsp fine salt
3. 2 large, organic eggs, plus 3 large, organic yolks
4. 2 tsp olive oil
5. Semolina or fine cornmeal, for dusting

Method

1. 1. Sift the flour and salt into a mound on a large, clean work surface. Make a well in the centre, making sure the flour ‘walls’ are high. Beat together the eggs, egg yolks and olive oil and pour into the well.
2. 2. Using the fingertips of 1 hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. The dough becomes less sticky as it comes together – add a dash of water if it’s a little dry. Using both hands, form into a firm ball and knead for 5 minutes, until smooth. Wrap in cling film and chill for 30 minutes.
3. 3. Quarter the dough and place 1 piece on a surface dusted with semolina (cover the remaining pasta to prevent it drying out). Using a dusted rolling pin, thinly roll out to a large rectangle, moving it often and using plenty of semolina to prevent sticking. Put on a dusted tray while you roll out the rest.
4. 4. Cut the pasta into neat lasagne sheets, or make tagliatelle. To do this, roll up like a Swiss roll, trim the ends neatly and slice at 5mm intervals. Unravel the tagliatelle and toss in more semolina, until ready to cook.

Nutritional info

Per serving: 392kcals, 11g fat (2.7g saturated), 14.4g protein, 63g carbs, 1.2g sugar, 0.8g salt

Source: deliciousmagazine.co.uk

pasta dough recipe

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Using a Home Pasta Maker - Great Pasta Recipe (pasta dough recipe)

pasta dough recipe

Do you love fresh pasta?, then why not use a home pasta dough maker.

You can get them for your home now, from major stores and online, and you will not go back to the dried pasta once you have tried your own fresh homemade pasta, using this pasta recipe:

Pasta Machine Dough

2 cups all purpose flour (about 350 grams) 2 large whole eggs

To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.

Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a mass.

IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.

If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking. Fold up and roll a second time, or continue to roll each sheet until it becomes smooth.

Once the pasta sheets begin to smooth out, decrease the roller setting by 2 numbers, and then again by 2 numbers, until the sheets are the thickness that you require for the product that you're making.

Use the pasta sheets to make ravioli, lasagna, or roll up the sheet jelly-roll fashion, and slice to desired width to make noodles (or use the cutter attachment of your machine).

You can add color to the dough by adding drops of beet juice (for red), spinach juice (for green), carrot juice for orange/yellow.

Making Pasta is fun, your kids can help, and it tastes fantastic. The manual machines are easy to use and can just attach to your countertop. Get cooking! You will feel like a gourmet chef.

Source: ezinearticles.com

pasta dough recipe

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Basic Recipe (Pasta Dough Recipe)

Pasta Dough Recipe. This is a very simple pasta dough recipe. It will be the basic for the my other recipe of paste dough.

Ingredients of pasta dough recipe :

2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water

Direction of pasta dough recipe

1. Place the flour on a large floured surface.
2. Make a well in the center. Break the eggs into the well.
3. Add the salt, oil, and water. Beat the mixture in the well with a fork.
4. Using a fork, gently start to work the flour into the liquid.
5. Continue until the dough becomes sticky and difficult to work with the fork.
6. Use your hands to form the rough dough into a ball. Let the dough rest for 10 minutes.
7. Knead the dough until it is smooth and elastic, about 10 minutes.
8. Divide the dough into 3 or 4 balls and let rest 30 minutes.
9. Roll out 1 ball at a time to the desired thickness, 1/8 to 1/16 inch, and cut into shapes.

I hope you enjoy my pasta dough recipe. It's easy, right :)

Please visit for the other pasta dough recipe.

Pasta Dough Recipe picture from mangiabenepasta.com

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Pasta Dough Recipe

Pasta Dough Recipe. My Friend Jamie said that making pasta dough will never be as cheap as buying the dried stuff but it is a lot of fun and very satisfying to eat a plate that you've created from scratch.

It tastes great too and kids love shaping the pasta!

Ingredients of pasta dough recipe

- 500 g strong white flour
- 3 large free range eggs
- 8 egg yolks

Direction of pasta dough recipe

1. Place the flour on a clean surface.

2. Make a well in the centre and add the eggs and yolks.

3. Use a fork to break up the eggs, then start bringing in the flour.

4. Stir with the fork until you have a dough which is easily workable with your hands.

5. Knead well until it becomes smooth, silky and elastic and the surface is clean.

6. Wrap the dough in cling film and let it rest in the fridge for a while.

7. When you are ready to shape the pasta, break the dough into four pieces.

8. Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine.

9. Fold in half and repeat this several times.

10. Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick.

11. You can also use a rolling pin but it will take longer than if you have a pasta machine.

12. When you have a thin sheet, shape as desired.

13. To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta.

14. Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.


So what are you waiting for? Just try the pasta dough recipe ok!

Image of pasta dough recipe from mangiabenepasta.com

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